Symon
Posts: 1928
Joined: 11/24/2012
From: De Eye-lands, Mon
Status: offline
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Jeez. golly. Duck. Got shooters, next door that are bringing in some righteous birds. So what to do?.
Most recipes I see , for Mr Chau's duck, have ya render the fat in the bird to make the skin crispy. My method is to put a knife flat and **** the bird between the skin and the flesh in about 50 places breast and back. So the fat renders and life is beautiful, and the skin becomes crispy.
You can do the skin as it comes off the bird, or you can do the Chinese approach, marinate it, air dry it , and roast it; cut it into strips and serve it with it with a sauce of vinegar, oil, shredded green onion, mustard, garlic, shredded cabbage, and stuff.
If you are doing the Chinese thing, take a bunch of toothpics and break them in half. Get into the duck and raise the skin/fat layer off the flesh by the toothpicks. Do it right and you will get a serious peking duck. And you dial in some scallions and other stuff, and you get to Mr Chaus recipe, and you will be righteous.
JWE
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Nous n'avons pas peur! Vive la liberté! Moi aussi je suis Charlie!
Yippy Ki Yay.
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